Fall Salad With Slow Roasted Vegetables Recipe

Ingredients For Fall Salad With Slow Roasted Vegetables Recipe

• 250 gram Mesclun mix, aragula or romaine lettuce
• 1 cup Boiled quinoa or cous cous
• 0.5 cup Dried cranberries or raisins
• 0.5 cup Chopped walnuts
• 0.5 Cut roasted pine nuts
• 2 tablespoon Extra virgin olive oil
• 1 Lemon, juiced and zest kept aside
• 0.25 cup Balsamic vinegar
• 100 gram Feta or goat cheese, crumbled
• NaN As required Salt & pepper
• 2 inch 2 small aubergines, sliced intos
• 2 inch 10-12 baby carrots, shaved and cut intos
• 0.5 cup Button mushrooms, halved